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This cheese is made using the milk of cows, sheep and goats. It has a
barely discernible, bloomy rind that becomes goopier with age. That
said, the texture can still be cakey towards the center when the cheese is young and, when fully ripe, it can be soft
throughout with a more pronounced flavor. Flavor-wise, this cheese
inherits the best characteristics of each of the milk types -
creaminess from the cow milk, sweetness and richness from the sheep
milk and a slight tang from the goat milk.